Whole-Grain Cookies

by Anne Bennett on December 20, 2016

Posting a cookie recipe on a healthy food blog in December may seem…nuttier than a fruitcake. However, there’s a method to my madness. These cookies, while somewhat decadent, have a healthy bent to them. They’re made with white whole wheat flour and oatmeal, and they’re diminutive (aka small). But don’t confuse them with health-foodie fare. These are awesome cookies!

Here’s my plan for surviving the holidays with minimal guilt: dump out (or give away) the standard, white flour treats and keep a batch of these on hand to nibble on whenever you need a bite of indulgence. The recipe, from King Arthur Flour, uses their white whole wheat flour, which is slightly sweeter and milder than regular whole wheat. You can use regular whole wheat flour but be sure to add the optional 2 Tbsp. of orange juice. According to KAF, OJ eliminates the harsh taste of whole wheat. When it comes to baking, you can trust KAF. It’s an employee-owned company and they’re enthusiastic, expert bakers.

I’ve made these with 2 cups of chocolate chips, (shazam!) but during the holidays I’m using a combination of dried cranberries and walnuts. Frankly I don’t see why you can’t make them with all three! Chocolate chips, cranberries and nuts? Count me in.

Scoop the dough out by rounded teaspoonfuls, which makes a small, low-point cookie, just right for a guilt-free after-dinner treat with coffee. They freeze beautifully too. Good to know, because if you’re like me, you’ll need a healthy, “worth-it” treat to mitigate the dreary slog through January.

Beat together the butter, sugars, salt, baking soda, baking powder and vanilla until well combined. Add the egg, beating until smooth. Scrape the sides of the bowl and beat again until smooth.

Add the flour and oats, beating to combine. Beat in the orange juice, then the add-ins. You can cover the cookie dough and refrigerate until thoroughly chilled, at least several hours or overnight.

When you’re ready to bake, preheat oven to 375 degrees F. Lightly grease (or line with parchment) two baking sheets. Drop the cookies by rounded teaspoonfuls (about a 1″ ball) onto the prepared baking sheets, spacing them about 2″ apart.

If the cookie dough has been refrigerated, bake the cookies for 13 or 14 minutes, or until they’re very light golden brown and a bit darker around the edges. For unrefrigerated dough, bake for about 11 minutes. For softer cookies, reduce baking time by about 2 minutes.